Easy Recipe for Eggplant Fingers

Preparation:

1. Peel the eggplant and cut it lengthwise, then cut it into 2 inches of length. Slice it into finger stick-sized pieces.

2. Soak the eggplant in water to avoid darkening.

3. Crack two eggs and beat them with a pinch of salt to taste.

4. In a mixing bowl, combine rice flour, cornstarch, pepper powder, iodized salt, and paprika powder.

5. Dip each finger stick-sized eggplant into the beaten eggs, then coat it with the flour mixture.

6. Dip it again with the beaten eggs, then dredge it with breadcrumbs. Arrange the coated eggplant on a tray or plate.

Cooking:

1. In a pan or wok, heat enough cooking oil to fry. Once the cooking oil has heated up, deep-fry the eggplant fingers.

2. Flip the eggplant fingers to evenly cook.

3. Fry it until golden brown and crisp.

4. Once it’s cooked and crisp, remove it from the pan. Let the excess oil drain.

5. Serve it with a dipping sauce of your choice.
   Happy cooking. Share and enjoy the food!